Tuesday, 22 December 2015

Chocolate Peanut Butter Cheesecake

Serves 8-12Ingredients:For the base200g digestives50g unsalted butter, melted50g salted peanuts100g dark chocolate chipsFor the filling 200g caster sugar500g cream cheese3 eggs3egg yolks125ml sour cream250g smooth peanut butterFor the topping250ml sour cream100g milk chocolate, chopped30g soft light brown sugar Method:1. For the base, crush the digestives and peanuts with a rolling pin or in a food processor and mix in the butter and chocolate chips. Once well combined, press into the bottom of a 23cm (9 inch) springform pan and refrigerate while you make the filling. Preheat the oven to 170C/325F/mark 3.2. Combine all the ingredients for the filling and beat until smooth, then pour over the cheesecake base and cook for an hour, until the top has set.3. For the topping, combine the sour cream, chocolate and sugar in a small saucepan and gently warm over a low heat.4. Spoon the topping very gently over the top of the cheesecake, so as not to break the surface of the cheesecake, then return to the oven for 10 minutes.5. Let the cheesecake cool to room temperature before refrigerating for at least 8 hours before serving.

Sunday, 14 September 2014

Follow the recipe for millionaire's shortbread, but refrigerate the caramel-covered shortbread before adding the chocolate layer. Spread some melted peanut butter (crunchy or smooth, according to your preferences) over the top of the chilled caramel layer, then refrigerate again for a couple of hours before adding the melted chocolate.